Making vegan food interesting is a challenge, but it is one that Max Pett meets with flying colors. I had truffle ravioli with mushrooms, walnuts, cherry tomatoes, and a sauce based on coconut milk. It was delicious. My wife had the beet carpacchio with oyster mushrooms and a garden salad and also found it satisfying. The failure of the restaurant to offer alcoholic beverages will for many be a drawback, however. I myself have never seen the point of alcohol-free beer or wine. Never mind: the food is very good. And the restaurant is within a 10-12 minute walk of the main railway station.
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